Sunrise cake with oranges

Ingredients

Directions

1. 1

   Wash the oranges in hot water and dab dry. Cut 2 oranges into thin slices (approx. 3 mm each). Heat 3 tbsp. grenadine in a large pan. Caramelise half of the orange slices for about 1 minute, turning once. Remove and let cool. Bring 3 tbsp grenadine to the boil again in the pan. Cook the rest of the orange slices in the same pan. Put 2 tbsp. grenadine in a springform pan (24 cm Ø). Place the orange slices slightly overlapping on the bottom of the mould, pushing the outer slices up 2-3 cm at the edges.

2. 2

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Finely grate the rest of the orange peel. Squeeze the orange. Mix flour, sugar, vanilla sugar, baking soda, baking powder and 1 pinch of salt. Mix soy yoghurt, oil, orange peel and 3 tbsp. orange juice. Stir into the flour mixture with the whisk of the mixer. Fill the dough into the form, smooth it down and bake in a hot oven for about 40 minutes.

3. 3

   Take out and let it cool in the mould for about 10 minutes. Then carefully remove from the edge of the mould. Carefully turn over onto a cake plate. Let it cool down. Serve with whipped cream, e.g. refined with a little grenadine.